• Preheat the oven to 390°F (200°C). Line a 9-inch x 5-inch loaf pan with parchment paper and lightly spray some oil to prevent the batter from sticking to it.
• Peel and mash bananas and measure the exact amount of mashed bananas needed in the recipe. Then, place them in a large mixing bowl.
• Combine mashed banana, lemon juice, almond milk, olive oil, or melted coconut oil (lukewarm, not burning hot!), coconut sugar, and vanilla extract. Stir until everything is well combined. Set it aside.
• In another mixing bowl, whisk together flour, rolled oats, cinnamon, baking soda, baking powder, and salt.
• Stir the dry ingredients into the wet and fold in the finely chopped nuts, if used.
• Fill the loaf pan and sprinkle extra rolled oats on top if desired.
• Place the loaf pan in the center rack of the preheated oven and reduce heat to 350°F (180°C). Bake for 40-55 minutes or until a toothpick inserted in the center of the comes out clean or with a little crumb on it meaning the bread is baked but still moist.
• Cool in the pan for 10 minutes, then release and cool down on a wire rack.

Storage

• Store in a cake box in the fridge for up to 4-5 days or freeze and thaw the day before eating.